Baked Stuffed Capsicum by Tarla Dalal

Jan. 15, 2014

Capsicums with a rich and creamy risotto filling and grated with cheese!. This is a wholesome and tasty dish that is sure to captivate you!

Ingredients

For the filling

Cooked brown rice/Arborio rice

1 1/2 Cup (24 tbs)

Butter

1 Tablespoon

Finely chopped garlic

2 Teaspoon (lehsun)

Milk

3/4 Cup (12 tbs)

Finely chopped celery

1 Tablespoon

Fresh cream

1/4 Cup (4 tbs)

Grated processed cheese

1/2 Cup (8 tbs)

Salt

To Taste

Black pepper powder

1/2 Teaspoon (freshly ground)

Other ingredients

Red capsicum

4

Melted butter

2 Teaspoon (for greasing)

Salt

To Taste (for sprinkling or seasoning)

Red chili flakes

2 Teaspoon (paprika)

Directions

GETTING READY

FOR THE RISOTTO FILLING

1. In a broad non-stick pan, add butter and when hot add garlic and sauté for half a minute before adding rice. After sautéing for a minute or two add milk, followed by adding celery, cheese, and fresh cream after a couple of minutes.

2. Cook for a minute or two and mix in salt and pepper. Turn off heat after a couple of minutes. Now divide the filling into eight equal parts and keep aside.

3. Preheat the oven.

MAKING

4. Now cut all the capsicums into halves, deseed them, and grease them lightly using melted butter. Season the capsicum halves using little amount of salt.

5. Stuff the capsicum halves with already prepared filling and place them on a greased baking tray. Sprinkle little amount of grated cheese over the capsicum halves.